TUNA, GREEN CHILES, AND KALAMATA OLIVES IN A TOMATO SAUCE OVER STELLINE PASTA
From “Backpack Gourmet” by Linda Frederick Yaffe
Serves 4
12oz Stelline or other soup-type pasta (small shapes)
2T olive oil
1 onion, minced
4 cloves garlic, minced
28oz canned crushed tomatoes
4oz canned diced green chiles
12oz water-packed canned tuna, drained
1/8 to ¼ cup chopped kalamata olives
½ t salt
½ c finely grated parmesan cheese
** Packs to very low volume with stelline pasta, though works with any shape
** We usually leave cheese out, pack separately, and add right before eating (this minimizes burning/sticking in the pot when re-hydrating)
** For a more saucy result we sometimes increase the tomatoes to 28oz + 14oz
saucy tuna pasta- small soup style pasta works best
1.) Cook pasta & drain in colander, set aside
2.) Heat skillet over medium-low heat with olive oil. Add onion & garlic and cook, stirring, for 5 min.
3.) Add tomatoes, chiles, tuna, salt, and cook 3 minutes longer
4.) Stir together pasta & sauce. Add cheese.
Divide equally onto two dehydrator trays and dehydrate at 155° until dry.